Recipe courtesy of Food Network Kitchen

Escarole and Potato Soup

Name: Escarole and Potato Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 cups for 2 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 ribs celery, chopped; 3 russet potatoes, peeled and cut into 1" pieces; 4 cups low sodium chicken stock; 2 cups water; Salt and pepper; 1 large head escarole, washed and sliced into 1/2" ribbons

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Level: Easy
Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 8 cups for 2 servings

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Ingredients

1 tablespoon olive oil

1 medium onion, chopped

2 ribs celery, chopped

3 russet potatoes, peeled and cut into 1" pieces

4 cups low sodium chicken stock

2 cups water

Salt and pepper

1 large head escarole, washed and sliced into 1/2" ribbons

Directions

In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender.
Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan